Serves 6

This potato bake is brought to life with a shake or three of piri-piri, a hot Portuguese sauce made of chilli, garlic, ginger, oil and herbs that is available from supermarkets. You can also use pontiac potatoes for this recipe.

If there's a single dish that sums up childhood for many of us, it's spaghetti and meatballs. It's so ingrained in our culture there are even songs written about this dish. Reconnect with an earlier you, sit down with a big bowl of spaghetti and meatballs.

This curry is a good introduction to the taste of Thailand; not too hot and full of flavour.

An Italian filled and baked bread - perfect for children's snacks, lunches or any time!

This surprisingly simple, inexpensive recipe has subtle seductive flavours which are far more memorable than the list of ingredients might suggest. You can use fresh lasagne sheets cut into wide ribbons if you don't have any pappardelle.

Giant shells stuffed with ricotta, spinach and parmesan then drenched in tomato passata and baked, this baked stuffed conchiglioni recipe is perfect winter comfort food.

Freshly grated zest and fresh thyme perfume this light and tasty turkey and lemon risotto. If you prefer, you can use chicken breasts in place of the turkey.

This lamb, eggplant and prune tagine is rich, unctuous and utterly delicious. Best served on a pile of fluffy couscous with preserved lemon.

Ricotta cheese takes the place of bechamel sauce to make this a truly quick and easy lasagne without sacrificing flavour or texture.

An enduring classic, these little French-style strawberry tarts are given a boozy lift with the addition of Grand Marnier.

You don't need to skip dessert on busy weeknights with this quick and easy self-saucing pudding. And there's no compromising on taste either!

Chicken liver pate can be served on toast or biscuits, with drinks or, set in small individual containers, it is a perfect first course for a dinner party.

Corn or vegetable oil can be used instead of the peanut oil. Note

Recipe can be made a day ahead and refrigerated, covered. Note

Dressing can be made 1 day ahead; chill, covered. Recipe can be 3 days ahead up to step 3; store in airtight container. Note

Keeping time: 3 days. Note

You need to buy 2 packets of lattice biscuits for this recipe. The slice will keep in an airtight container in the fridge for up to four days. Note